Friday, September 4, 2009

Grilled Eggplant Ideas



How many ways can you serve eggplant?
A lot.

When late August comes around and those lovely aubergine, mouth burning vegetables are falling off the vines, I have to think of many different ways to prepare them.

I made fried eggplant, eggplant rollatine, ratatouille, eggplant relish, eggplant caprese & these gorgeous eggplant stacks.......



Luckily, I am love in with eggplants. Cooked to perfection. It can be a challenge getting them just right.
No mushy, evil, tasteless slices please.

Today, I sliced some eggplants, about 1/2" thick and brushed them with olive oil and sprinkled them with kosher salt.

Remember: eggplants are like sponges, the more oil you add, the more oil they absorb. Just brush the tops and bottoms with oil to coat. They are strange creatures, so be careful not to soak them thru.

I grilled them on medium heat for a few minutes on each side (don't burn them).



Carefully toss the eggplant slices while still warm with capers, chopped fresh basil, a splash of balsamic vinegar and some minced garlic (optional).

I threw in some freshly picked super sweet, sliced yellow cherry tomatoes (so yummy), and topped with some feta cheese.



What is your favorite eggplant recipe? and don't tell me you don't like eggplant!

15 comments:

T.W. Barritt at Culinary Types said...

The "stacks" are impressive and drool worthy! Right now, I'm enjoying an Thai eggplant dip. You bake the eggplants until soft, and add ginger, sesame oil, etc. Delish!

Proud Italian Cook said...

I adore eggplant like you adore figs! Right now I'm still grilling them, spreading some homemade pesto on top, rolling them up with a slice of fresh mozzarella inside.
I'd dig right in to both of yours,
How could I resist!

StaceyEsq said...

We share a healthy adoration for all things eggplant and fig!

Last night I made eggplant and artichokes sauteed in olive oil, then lightly topped with eggplant caprese and some shredded mozzarella before being broiled in the oven to melt the cheese. SO good!

Hope you and Henry have a lovely holiday weekend. Bye, bye summer!

VeggieGirl said...

I'm just NOW starting to have an appreciation for eggplant - took be quite a few years, but now I love the flavor :)

Can't go wrong with a nice eggplant lasagna or ratatouille dish!

Zoe said...

Yum! I think baba ganoush is my favorite way to eat eggplant.

The Japanese Redneck said...

I love eggplant too. I have one in the fridge just waiting to be fired. My favorite way to eat them.
Ramona

Anonymous said...

Mhhh my fave is babaganoush :-) tu arrives quand à Paris madame S?

Ciao Chow Linda said...

It's hard to choose a favorite eggplant recipe, and yours look so good. Haven't had caponata all summer and all this eggplant talk is making me want to make it.

Julia said...

I've been cooking tons of eggplant lately since my garden has been prolific -- eggplant relish, baba ganoush, stir-fried with ginger garlic and oyster sauce.... all your recipes look great too! will have to add them to the repetoire.

Kate said...

Love your blog, Stacy.
One favorite has to be Anne Sommerville's Gratin of Eggplant, Roasted Peppers and Garlic from Fields of Greens cookbook.
I've had grilled stacked eggplant napoleons from Epicurious.com that were simply amazing too.
Summer is fading... but the warmest weather is showing up now! What is up with that?

Kate said...

Love your blog, Stacy.
One favorite has to be Anne Sommerville's Gratin of Eggplant, Roasted Peppers and Garlic from Fields of Greens cookbook.
I've had grilled stacked eggplant napoleons from Epicurious.com that were simply amazing too.
Summer is fading... but the warmest weather is showing up now! What is up with that?

Lori Lynn said...

Eggplant napoleon with lamb, haven't posted it though...

Love all your eggplant recipes.
LL

Angela said...

I love your idea for grilled eggplant, basil, and feta salad. I've had something similar with mint and pine nuts and loved it. My favorite eggplant dish is eggplant parmisiana, which I learned at a small, Italian cooking B&B. It's silky, cheesy, and delicious!

Sweet and Savory said...

I know a number of people who do not like eggplant although I do not know why. I use it throughout the year. I am finding new ways to use it, all the time. I like the idea of the stacks.

freefun0616 said...
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